The Russian Mosin Nagant Forum

I will be harvesting a feral hog soon and will hopefully have about 80 pounds of meat. I have a grill and smoker that can go as low as 180 degrees farenheit. What is you guys' advice on how I cook it? Smoke it, cook it, fry it, which is the best? Should I freeze part of it and what kind of seasoninf would work best? Thanks

Here is a little known sauce used near where I live. http://gardenandgun.com/blog/different- ... ecue-sauce My first wife was from Owensboro, and the Old Hickory mentioned in this article is The Shit. http://bbq.about.com/cs/lamb/a/aa102000a.htm They are known for their mutton, but their pork is the best I have had. http://oldhickorybar-b-q.com/bar-b-q-ca ... the-world/ I think I am going to have to make a little road trip tomorrow for BBQ.

They make real good sausage. Save the side meat to smoke for bacon